Wild Yeast Sourdough Starters Exchange

[syzygy314]

Okay! Just a formal announcement that Ocean State Starter will be mailing out tomorrow! Yippee!

Beth - I have saved a sample for you, so when you have time, if you want some, just shoot me your address and I'll drop it in the mail for you!

Hope it works! I have my backup supply just in case! I must say the whole wheat one is right spunky!

 

[janiejoey]

Janie - I have no idea what happened/what I did! It just started hurting in the middle of my run last Saturday. It's been tender and swelling over the course of the day ever since, but I've been icing 2x a day and taking Ibuprofen which seems to help, but it hasn't completely gone away yet. It doesn't help that I haven't backed off my workouts, though, except for the running. I'll be taking a break from all cardio and plyo legs next week if it's not better by this weekend.

Anyway, I think my starter is finally dry! 90 degrees yesterday helped! I'll scrape it and break it down and package it tonight and mail it out tomorrow!

If you have Beth and Suzanne's addresses could you PM them to me? They are the only ones I don't have!

Thanks!

Address deleted, but know you now have it. Sorry about that Tricia, leaving your address out there for everyone to see.

Beth didn't give me her address.

That's really cool, can't wait for your starter to arrive!

Janie

 

[story1267]

All the envelopes are addressed (except Beth's) and I'm heading down to package up my Rockingham County Whole Wheat starter and send it out!

I don't know if any of you suffer from procrastination issues...I do...so for me to actually have done all these little steps and be ready to put these things in the mail.....big accomplishment!

Now, that being said, I think this starter is a bit mild. But, it definitely has some life in it so you might get a mellow loaf.

I'm excited to try the other starters! I have a mother starter going for Loaf #3 which I'll do this weekend. Then I think I'll take a break from sourdough for a week or two. Janis' starter is resting in the fridge. When the new ones arrive I'll chill them out too.

I think I'd like to try my hand at a few non-starter loaves. And maybe a few non whole-wheat loaves. And then circle back.

But I did get a thumbs up from DS on Loaf #2 so I think I'm heading in the right direction!!!

I'm so glad to be doing this - it was just the push I needed to get me into bread baking. Thanks everyone!!

 

[syzygy314]

Suzanne!

That's great! I'm a procrastinator too, so I know exactly what you mean!

i look forward to getting your starter! I'm doing french baguettes tomorrow, so I'll be making my pate fermente tonight! Next week, I think I'll reconstitute Janis' starter so it'll be ready for the weekend! I need more sourdough practice!

Congrats on your progress! You seem to be doing well!

Keep posting your successes and failures! I'll be sure to have my iPhone handy for photos on Saturday of my baguettes!

 

[iron-mom]

I am Back!!

Well, the Friday before we start the trial- it got continued!! So, guess what I'm doing this weekend? Yup, working out and baking bread!! I will pm my address but don't feel bad if you missed me because I fell out of synch--

Are you guys keeping all the starters going seperately or letting them go or combinimg or what? I am going to make my first loaf tonight and then let it rise overnight---

bbl to write more-- I just have to get out of these work clothes!!!!

Happy Weekend!!!

 

[janiejoey]

Suzanne, Oh goody! I can't wait for your starter. It should be really fun. Some starters seem mild, but when prepared and baked, is surprisingly very potent. We'll see.

Tricia, French baguettes, sound wonderful. Enjoy! Can't wait for the pictures.

Beth, Do pm me. I see your name on a couple of starters in the fridge. Glad you changed your mind on them. It will be fun.

I'm keeping all the starters separate so as to get a different taste of bread each time I bake from a different starter.

Enjoy making your loaf tonight. Let us know how it turns out.

Janie

 

[iron-mom]

Cardio Breadmaking

Good Morning!!
Last night before midnight, I mixed up a basic San Francisco loaf using Janis starter this time. I let it rise overnight and this am it looks like it has doubled. Now, if anyone is up, here is my question... Do I lightly knead and let rise again (like I found in one recipe) or lightly knead and form into the ball that will become the final loaf, let rise and bake? Last time, my loaf was so flat that I think I may have skipped a step of rising- also, the recipes are confusing across the internet.. I am going to let it continue until at leat 11 this morning so I'll check back!

Suzanne- what do you mean by mother starter? I feel stupid asking that because I should know by now but... what can I say... I am thinking that is after you proof it?

Tricia- Another stupid question- how do you get your iphone pictures (I have a blackberry) to upload on to the sight? I am looking for a digital camera, which one of my sons borrowed so I will be ready, but is a phone easier?
Aslo, where did you get your whole wheat recipe?

I have a flour mill that I bought about 8 years ago when I had the breadmaker going everyday for my kids lunch-- they did not eat store bought bread for a long time- Do you think if I grind from that the flour would be glutoneous enough?

 

[syzygy314]

Hi Beth!

Ah, the life of a litigant! Glad to see you back! I used a basic starter recipe with the pineapple juice and just used whole wheat flour instead of unbleached white! I must say that my whole wheat one has shown much more activity than my white one did - why, I have no idea, but I just dried it and am getting ready to break it up and bag it for later use or sharing!

When I want to post a quick picture, I take it with my iPhone, plug it into my computer. When iPhotos comes up, I just import it. To post it here, I just open a reply or new thread window, type my message and click on the "Insert Link" icon, select my photo and upload!

Ooh! A flour mill! I would never have time for all that! I have my hands in way too many things to go quite that far, unless I didn't have to work, which is not in my future for quite a while!

I had four containers of starter going at first! I save one in the fridge for me, sent out the other white starter, combined the wheat one and now I only have the one white starter and the rest is in the freezer for later!

Happy baking today Beth! Don't forget to PM me your address!

 

[Janis]

Good Morning!!
Last night before midnight, I mixed up a basic San Francisco loaf using Janis starter this time. I let it rise overnight and this am it looks like it has doubled. Now, if anyone is up, here is my question... Do I lightly knead and let rise again (like I found in one recipe) or lightly knead and form into the ball that will become the final loaf, let rise and bake? Last time, my loaf was so flat that I think I may have skipped a step of rising- also, the recipes are confusing across the internet.. I am going to let it continue until at leat 11 this morning so I'll check back!

Yes, I completely agree, the recipes are confusing across the internet and cookbooks. Your sourdough loaf doesn't need to be kneaded again. As a matter of fact Peter Reinhert suggests that you de-gas it as little as possible while you shape it. Aritisan loafs, which is what I am assuming you are making, rise in a banneton or even against a shaped non-terry cloth kitchen towel dusted with flour. When ready to bake slide onto your pizza stone or onto parchment on a overturned jelly-roll pan or cookie sheet. The rise in the oven has more to do with oven temperature than anything else. So preheat your oven to 500 degrees for at least 45 minutes if you are using a stone - and at least a solid 20-25 if you are not. Then reduce temperature to 475-450 for baking. If you can, use a water bath to create steam, which makes a lovely crust. To do that - put an old broiler pan, one you don't mind ruining, on the bottom rack - underneath the baking rack. When you put the bread in the oven, pour a cup or two of boiling water into the broiling pan and shut the door immediately.

Suzanne- what do you mean by mother starter? I feel stupid asking that because I should know by now but... what can I say... I am thinking that is after you proof it?

The Mother Starter is one of those terms that goes by so many names depending upon where you live, what books/recipes you use, and who you are talking too. I have seen pre-ferment, starter, biga, and poolish all used to describe the same thing. Mother is what you make with your sour culture, it is step 1 of bread baking where a small amount of flour and water are added to about 1/4 cup of your culure, kneaded in and allow to rise, this step feeds the sour culture and activates it before you add the rest of the flour water and salt from the bread recipe. Confusing, no?

I have a flour mill that I bought about 8 years ago when I had the breadmaker going everyday for my kids lunch-- they did not eat store bought bread for a long time- Do you think if I grind from that the flour would be glutoneous enough?

Using your flour mill for bread baking and for sourdough bread baking is fabulous - you will having amazing results. As a matter of fact, it is on the whole wheat berry kernal where wild yeast accumulates, so if you coarsely grind your own wheat berry you will make the best wild culture from your area possible. Cool.

I hope this helps some!
Have fun!
Cardio Bread day for me too!

 

[iron-mom]

Thanks!!

Other than preheating the oven, I guess I am ready!! If it doesn't work I can always try again!!! Thank you, Janis for the detailed help!

I will keep you posted!!

 

[syzygy314]

The french baguettes are done! Not taste-tested yet as they just came out of the oven!

 

[Janis]

The french baguettes are done! Not taste-tested yet as they just came out of the oven!

YAY! Tricia, your loaves look fantastic! Congratulations!

Have you cut into them yet?

My loaves are rising on the counter, I'll be baking in a couple of hours.

 

[syzygy314]

Janis, we cut into the loaves a couple of hours ago when Stephen got home from school. Lovely! I hope they're they way they should be - the crust is crispy to bite, but easy to slice and the crumb is sooooo soft and melts in your mouth! Yummy!

Okay, so what do I try next???

I'll bet yours came out amazing!

YAY! Tricia, your loaves look fantastic! Congratulations!

Have you cut into them yet?

My loaves are rising on the counter, I'll be baking in a couple of hours.

 

[janiejoey]

Beth, I have a flour mill too, but it's been in storage forever. Need to one day get it out. It's so much easier for me though to just use flour from the store. Oh yes, the flour will have plenty of gluten in it.

Tricia, You are such a busy bee. And having fun all the while! I can just smell your bread from here. Wish I could have a small piece. LOL

Janis & Tricia, Great instructions for Beth!

Enjoy baking everyone. I'm preparing a sponge sour bread this weekend. Should be ready to bake Tuesday. It takes at least two days in the fridge. I've never used this recipe yet, but it does sound wonderful. It is a recipe from NW Sourdough.

Janie

 

[iron-mom]

As I write this- I have sourdough brownies in the oven for DH--
So far this weekend I made sourdough pizza that was Yummy! Sourdough cranberry pecan muffins, and of course the San Fran bread that was so tasty but still kind of flat-

Tricia- your loaves are beautiful!!

Janie- I know what you mean about the mill- I think of the pillsbury dough boy when I am done-- I acutally haven't taken it out yet because I am remembering the mess!! Please let us know how the sponge bread turns out!

Janis- I am sure your were beautiful- Thanks again for the lengthy instructions- I am going to get this right at some point- but my dh and ds like to eat so much that they don't even notice how flat the loaves are!! I am going to williams and sonoma tomorrow and see if they have one of those loaf pans= the other thing is- I think my dough is too wet because on the second rise the cloth stuck to it and when I pulled it off, the loaf deflated!! At that point, I just gave it a little more time then baked it, thinking the oven would help it rise-- but it didn't. I bet this is like riding a bike, you have to get the feel for it!!

Have a good evening everyone!

 

[janiejoey]

Beth, I think that you poofed it too long. If it deflates that easy it's a sure sign of that. Also coat a thin layer of flour on top of the dough during the last poofing time so it doesn't stick to the cloth. Also I use linen cloth to put over the rising dough (and flour the linen heavily, rub it in), dough does not stick to that used in this manner. It's like teflon in a way. One last hint. If it still deflates, you can always knead it again, and poof again. It works and you won't even know the difference, and you save your loaf of bread.

You are right, about getting the feel for it. It takes a little bit of trial and error, is all. You will be a pro in no time.

LOL, I do remember the mess that the flour mill makes. I have to dust all the time when I used it. LOL Thanks for the memory.

Oh my, sourdough brownies? Yummmmmm! I bet all those wonderful things you made got ate up "Just Like That!". Mind if I get the recipe of those brownies?

I mailed your starters out today, should be getting them within a week I think. The letter was addressed to Beth. That's all, hope you get it.

Have great baking days everyone,

Janie

 

[janiejoey]

Good Morning Everyone,

I've been planning a Panama Cruise for about 6 months now, and the time is near. Will be leaving on Sunday to South Carolina in Charleston on Sunday the 18th. Will be on the cruise ship starting Monday 19. Will be going to 4 different countries: Colombia, Panama, Costa Rica and Mexico and end up in Los Angeles. 16 days on the ship then home on May 5th.

My generous sister paid half just to get me to go with her. This most likely will be a once in a life time cruise, and I'm looking forward to it. I only have one concern and that is being sea sick. I get car sick if I'm not up front in the passenger side. I have patches and an anti nauseous meds just in case, oh and the famous ginger candy. Anyhoo I'm going to try to capture a wild yeast during this endeavor and care for it on the ship. By the time I leave the ship, I should have everything dried and ready to go home with me. Anyone interested for a sample of the starter, if it works out?

Take care everyone, bet you all are busy baking.

Janie

 

[Janis]

Anyhoo I'm going to try to capture a wild yeast during this endeavor and care for it on the ship. By the time I leave the ship, I should have everything dried and ready to go home with me. Anyone interested for a sample of the starter, if it works out?

Janie

Yes, please!

Have a great time Janie. I hope the weather is fabulous for you.

I have found that pressing my thumb firmly into and against my belly button reduces the effects of motion sickness. Sounds strange, I know, but I have tried it in the car and have had excellent results. For some reason I get car sick, but not sea sick.

 

[syzygy314]

Janie - That sounds so exciting! Have a wonderful time!

If you are successful, I'l love a sample! I am so into this bread thing now! I'm just trying not to eat too much of it! Guess I'm going to have to start spacing out my break baking!

Good Morning Everyone,

I've been planning a Panama Cruise for about 6 months now, and the time is near. Will be leaving on Sunday to South Carolina in Charleston on Sunday the 18th. Will be on the cruise ship starting Monday 19. Will be going to 4 different countries: Colombia, Panama, Costa Rica and Mexico and end up in Los Angeles. 16 days on the ship then home on May 5th.

My generous sister paid half just to get me to go with her. This most likely will be a once in a life time cruise, and I'm looking forward to it. I only have one concern and that is being sea sick. I get car sick if I'm not up front in the passenger side. I have patches and an anti nauseous meds just in case, oh and the famous ginger candy. Anyhoo I'm going to try to capture a wild yeast during this endeavor and care for it on the ship. By the time I leave the ship, I should have everything dried and ready to go home with me. Anyone interested for a sample of the starter, if it works out?

Take care everyone, bet you all are busy baking.

Janie

 

[Janis]

Hi Wild Women!

I received three envelopes of dried culture today! YAY! I have to say, in this digital age, it is exciting to receive something in the mail!

Ok - we have five states down - CA, OR, RI, NH & FL - 45 to go. And, of course, Panama/Colombia/Mexico!

I can't wait to try these.

Thank you Tricia, Janie and Suzanne

Beth - your baking extravaganza this weekend sounded delicious! Please post the brownie recipe.